SERVES: 6-8
TIME TO PLATE: 1 HOUR
WHAT YOU NEED:
- 1 large head cauliflower
- 1 large head broccoli
- 1/4 cup plus 1tsp olive oil
- 2 thick rashers of bacon
- 1 medium onion
- 2 cloves garlic
- 1litre of vegetable stock
- fresh parsley to serve
- salt and pepper to taste
HOW TO MAKE:
- Preheat oven to 180°c. Separate broccoli and cauliflower into florets and spread out on two sheet pans. Drizzle both pans with two tablespoons of olive oil each, season with salt and pepper. Roast for 20 to 25 minutes or until just caramelized. Swap racks halfway during roasting.
- In a large pot add the bacon and 1tps olive oil, sauté bacon until cooked and crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain off all but a tbsp of bacon fat.
- Add the onions to the pot with bacon fat, sauté for 5 minutes or until the onions are soft. Add in the garlic and cook for 1 minute. Add the stock and the cauliflower and broccoli. Cover, increase the heat to medium and simmer for 15 to 20 minutes.
- Allow to cool slightly before ladling the broth and vegetables into a blender and puree until smooth. Pour the soup back into the pot, on low reheat.
- Ladle soup into bowls, top with crispy bacon, torn parsley to serve.